I thought this was an extremely moist corn bread. I followed the recipe and it was easy to make.
No, you are correct. One thing my family knows well is cooking a successful pan of corn bread. For perfection, it is one egg too much and if you want a bit more of the "corn" taste, either add 1/4 more of corn meal or 1/4 less of flour.
Lastly, a little known secret is adding one heaping tablespoon of mayonnaise to the batter. This aids in making it less dense. My Mom and Grandmother always added a tablespoon of sugar, I prefer adding honey to the mixture. Following these simply changes should make a difference.
Follow instructions. Melt butter once the skillet is hot don't start them together. My guys thought it a little cakey, so the next time I reduce flour by 1/4 cup and increased corn meal by 1/4 cup. Good both ways.
I always trust Southern Living recipes and back in the day collected every annual recipe book and almost cooked by them exclusively. Because I have had such success with them, I almost wonder if this cornbread recipe has errors in it. I think the problem was way too much butter and one too many eggs. It cooked doughy and had a terrible texture. I allow for the possibility that I measured something wrong, but I won't try this again.
Thank you, Ben! Best cornbread I've ever made. I have a 9" cast iron skillet so had to cook it a bit longer. But it was still moist and delicious. I will never use another receipe except this one. My step-mom makes the best we have ever eaten but I can't master. So this is MY best.